Pie Crust by Emma
This recipe makes 2 pie crusts.
12 Tablespoons, butter (cold)
1/3 Cup, shortening (cold)
3 Cups, All purpose Flour
1 Teaspoon, Salt
1 Tablespoon, Sugar
8 Tablespoons, about ½ cup) Ice Water
Cut the butter and shortening into small pieces, set both aside in fridge to keep cold. Mix the remaining ingredients in a food processor until combined. Add the butter and shortening and pulse until it just starts to form a ball. Remove the dough, cut in ½ and then wrap each in plastic wrap. Put the dough in the fridge for 30 minutes – 1 hour to chill.
Take out of fridge; roll out on floured counter or board. Be sure to flour your rolling pin too. Roll out until it is just bigger than your pie dish. Fold dough in ½ to make it easier to pick it up and put in your dish. Cut off any excess dough hanging over pie dish and then crimp the edges. Fill with your favorite pie filling and bake according to your pie recipe.
You can use both pie crusts if your recipe calls for a bottom and top crust. If you only need 1 dough for the bottom of your pie you can put in your fridge or freezer for later use. Remember to label your bag; it can look very simlar to pizza dough!
Emma says, Mangia! Enjoy!
Be sure to check out Pumpkin Pie by Emma